Japanese Pork Curry Rice

I haven't eaten a Japanese Kare Risu in a long time. The cold outside called for comfort food.

I bought some organic pork goulash meat and used double the amount of the pork as vegetables. This gives the dish a very hearty stew like consistency.

The basic process was more or less the same as for any other pork goulash. I only cut the veggies in very large chunks, bigger than the pork.

After one hour of cooking the Japan style of curry showed up. There are special blocks of rue style curry seasoning. That is chopped and melted in the sauce. The flour in it thickens the sauce and gives it the typical Japanese curry flavour. This curry style has not much to do with Indian curry.

Ingredients:

400 g organic pork goulash

Salt and pepper

2 tbsp sunflower oil

1 big onion

2 stalks celery, 1 yellow carrot, 2 orange carrots, 2 parsley roots, 5 small potatoes

1 apple

500 ml beef stock, 250 ml Dashi stock

3 tbsp ketchup, 2 tbsp Worchester sauce, 5 tbsp dark soy sauce

4 blocks Golden Curry roux

Season the pork and brown it in oil in a large pot. Add the rough chopped onion and cook more.

Cut all peeled veggies in large chunks and add them to the pot. Stir well for s couple of minutes.

Add both stock and cook on low heat covered for 50 min. Peel the apple and make smaller cubes. Add them and cook 10 more min.

Chop the Golden Curry roux blocks and use a small strainer to loosen the curry in the sauce. Let it thicken.

Finish with ketchup, worchester sauce and dark soy sauce.

Serve with Japanese short grain rice.